Kristen's Recipes

1/4 cup safflower oil

1 large onion, grated (about 1 1/3 cups)

2 slices white bread

1/2 cup whole milk

2 pounds ground sirloin

2 garlic cloves, minced (1 1/4 teaspoons)

1 large egg

2 tablespoons chopped flat-leaf parsley

2 teaspoons plus a dash of Worcestershire sauce

Coarse salt and freshly ground black pepper

1 teaspoon cornstarch, plus 1/4 cup for dusting

1 1/2 cups beef broth

Heat a medium sauté pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside. Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.  Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.  Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

1 clove garlic

1 C. tequila

1 C. teriyaki sauce

1/4 C. sesame oil, optional

1/4 C. Worcestershire sauce

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 1/2 lb. London broil

Cilantro leaves, for garnish

In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking.  Preheat grill to high.  Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).  Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.

Yield: 8 servings

Calories: 406

Fat: 24g

Fiber: 0g

1/2 C. old-fashioned oats

1 1/4 pounds meat loaf mix (Beef, Pork and Veal)

1/2 C. minced onion

1 large egg

3 T. chopped fresh dill

2 T. coarse-grained Dijon mustard

1/2 tsp. salt

1/2 tsp. ground black pepper

Preheat oven to 450°F. Mix 1/2 C. broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3×6-inch rectangular loaves. Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 C. broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

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1 pound flank steak, cut into 2 equal pieces

Kosher salt and freshly ground black pepper

1 clove garlic, minced

2 T. red wine vinegar

1 T. chopped fresh oregano leaves or 1 tsp. dried

1 T. unsalted butter

5 ounces (1/2 bag) Italian salad blend

Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve.

Yield:  2 servings

Calories: 473

Fat: 29g

Fiber: 1g

2 tsp. olive oil

1 small onion, finely chopped

2 clove garlic, crushed with press

1/4 tsp. ground cinnamon

1/8 tsp. (or more, to taste) ground red pepper (cayenne)

3/4 pound lean (90%) ground beef

Salt

1 can (14 1/2-ounce) whole tomatoes in puree, (if unavailable, use whole tomatoes in juice), preferably reduced -sodium

1/2 C. dark seedless raisins

1/4 C. salad olives, drained, or chopped pimiento-stuffed olives

Chopped fresh parsley for garnish

Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook, stirring frequently, until tender, about 5 minutes. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds. Increase heat to medium-high; add ground beef and 1/2 tsp. salt and cook, stirring frequently, until beef begins to brown, about 5 minutes. Spoon off any excess fat as necessary. Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook until sauce thickens slightly, about 5 minutes longer. When pasta has cooked to desired doneness, remove 1 C. pasta cooking water; set aside. Drain pasta and return to saucepot. Add ground-beef mixture and reserved pasta cooking water; toss well to coat pasta. Season with salt to taste. Garnish with parsley to serve.  Note: 175 mg sodium count is if you are using reduced-sodium tomatoes.

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1 lb. lean Ground Beef

1 tsp. ground Cinnamon

1 tsp. ground Allspice

Pepper and Salt to taste

½ C. long-grain Rice, soaked in water for 30 minutes, then drained

3 Ripe Tomatoes, diced

Olive Oil

1/3 C. Beef Stock

 

Place whole unpeeled onions (larger the better) in a pot, and cover with water.  Bring the water to a boil, then turn down to a simmer.  Cover and cook slowly for 20 minutes.  Remove, drain, and cool the onions until you can handle them.   In bowl mix beef, cinnamon, allspice, salt and pepper.  Mix well, then add the tomatoes.  Gently mix again, being careful not to squeeze the juice out of the tomatoes.  Cut the top and bottom from the cooked onions.  Slice into the onion by making a cut down the side of the onion that goes into the center of the onion.  Remove outer skin, and then, carefully, remove the large outer leaves of the onion.  Reserve the  core for another use.  Place a bit of filling in the middle of the each onion lead, and roll up like a fat sausage.  When all are rolled, select a large frying pan with a tight fitting lid.  When the pan is hot, add some olive oil and then stuffed onions, all in one layer.  Cook a few minutes over medium heat until they begin to brown on the bottom.  Add beef stock and cover.  Simmer for 40 minutes.

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1 C. canned beef or chicken broth

1/2 C. frozen cranberry juice cocktail concentrate, thawed

1/4 C. all purpose flour

1 large onion, sliced

4 garlic cloves, chopped

1 1/2 T. chopped fresh rosemary

1 4-pound trimmed flat-cut brisket

12 oz. medium portobello mushrooms, dark gills scraped away, caps thinly sliced

1 C. dried cranberries (about 4 oz. s)

Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary.  Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.

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2 packages taco seasoning mix — (1 1/4-ounce)

1/2 C. chopped fresh cilantro or parsley

1/2 C. plain bread crumbs

1/3 C. finely chopped carrots

3 1/2 C. water

1 can sliced ripe olives — (2 1/4 ounce)drained

1 can diced green chiles — (7-ounce)

6 garlic cloves — minced

1 red bell pepper — diced

2 C. converted white rice

1 can kidney beans — (15-ounce) rinsed and drained

To make the meatballs, in a medium bowl, combine the ground beef, 1/2 package taco seasoning mix, cilantro, bread crumbs, carrots, and 1/2 C. of the water. Mix to blend well. Roll into 24 balls about 1 1/2 inches in diameter. Set aside. For the beans and rice, in a 4- or 5-quart electric slow cooker, mix together the remaining 3 C. water with the remaining taco seasoning mix, olives, green chiles, garlic, bell pepper, and rice. Gently push the meatballs down into the rice mixture. Cover and cook on the low heat setting 4 hours, or until the rice is just tender and the meatballs are cooked through. Gently stir in the beans. Cover and cook 30 minutes longer.

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1 T. Old Bay Seasoning

Swiss cheese

1 T. butter

2 onions, thinly sliced

Salt and pepper, to taste

1/2 tsp. sugar

1 1/2 C. sliced mushrooms

2 T. white wine

Kaiser Rolls

Sour cream

Mix ground beef with seasoning and form into patties.  Spray frying pan with nonstick spray. Heat over medium heat. Place patties in pan and cook for 4 minutes, turn, and cook for additional 4 minutes, or until temperature reaches 155°-160°. Top each with Swiss cheese.  Melt butter in skillet, sauté onions until golden. Sprinkle with salt, pepper, and sugar. Add mushrooms and sauté for 3 or 4 minutes. Add wine. Toast buns in oven; place cheeseburger on top of bun. Spoon onion and mushroom mixture over the patty. Add a dollop of sour cream and top with bun.

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2 T. extra-virgin olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

2/3 C. chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme

2 T. Dijon mustard

 

Preheat oven to 400 degrees F.  Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.  Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.  Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

Roasting Tips

1. Very cold meat won’t roast evenly. Place it on the counter while preheating the oven.

2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.

3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

4. Give it a rest. A roast’s internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

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1 pkg. dry Lipton onion soup mix

1 can (28 oz.) stewed tomatoes (drained, but save the juice)

Sliced green pepper, onions and mushrooms as desired

4 tsp. cornstarch

1 T. A-1 sauce

Overlap meat in greased 9 x 13 inch pan. Sprinkle onion soup mix over meat. Top with tomatoes, then green pepper, onion and mushrooms. Whisk cornstarch and A-1 sauce into reserved tomato juice. Pour over all. Seal with foil. Bake 2 hours @ 350 degrees, or until meat is fork tender.

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